8 oz. pkg. cream cheese
1 cup powdered sugar
8 oz. container Cool Whip
1 baked pie shell
1 can lemon pie filling
Cool Whip for topping

Soften cream cheese. Add powdered sugar and whip together. Fold whipped topping into cream cheese mixture. Layer cream cheese mixture in bottom of pie shell. Place lemon pie filling on top.

Refrigerate 3 to 4 hours. Top with Cool Whip, if desired.

Serves 8.